Easy shrimp stir fry
An easy weeknight shrimp stir fry that is similar to takeout but made with allergy-friendly ingredients.
Servings 4
Ingredients
- 2 tbsp oil of choice olive oil, coconut oil, avocado oil, etc
- 2 large carrots peeled and sliced thinly on a diagonal
- 1 head broccoli chopped into small pieces
- 1 lb shrimp peeled and de-veined
- 3 green onions sliced in one inch diagonals
- ½ c. chicken broth
- 3 tbsp coconut aminos or Tamari or soy sauce
- 2 tsp cornstarch or arrowroot
- 3 cloves garlic minced or pressed
Instructions
- In a large skillet over medium heat, heat oil and stir fry carrots, broccoli, and green onions for about 5-7 minutes until crisp tender.
- Pat shrimp dry and add to skillet with vegetables. Stir fry for a couple more minutes until shrimp is curled and opaque. Take care not to overcook. Add more oil if pan gets too dry.
- In a measuring cup, whisk together broth, coconut aminos, garlic, and corstarch/arrowroot.
- Pour sauce mixture over shrimp and vegetables and stir until thickened. If sauce seems too thick add a bit more broth to thin. Taste and adjust seasonings if needed.
- Serve over hot rice or cauliflower rice.